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Pork neck baked in milk with rosemary
(0)
170 min
Under an hour
Knuspr-Küche
Erleben Sie ein unvergleichliches Geschmackserlebnis mit diesem in Milch geschmorten Schweinenacken. Durch das langsame Garen in einer aromatischen Milch-Rosmarin-Basis wird das Fleisch unglaublich zart und saftig, während das Wurzelgemüse und der Knoblauch für eine tiefe, herzhafte Note sorgen. Ein perfektes Sonntagsessen, das fast von alleine gart und Ihre Küche mit einem herrlichen Duft erfüllt.
Ingredients
Preparation method
Preparation and searing
Preheat the oven to 160 °C. Season the meat thoroughly on all sides with salt and pepper. Cut the carrots and celeriac into approx. 2 cm cubes. Halve the onions lengthwise and cut into 0.5 cm thick wedges. Remove only the outermost, thin skin from the garlic bulbs and halve the bulbs lengthwise.
Heat the oil in a pan over high heat and sear the meat on all sides until golden brown. Remove the meat and place it in an ovenproof roasting pan.
Reduce the heat to medium. Place the halved garlic bulbs cut-side down in the pan and fry until golden brown. Then add to the meat in the roasting pan.
Chef's tip
For the preparation, you will need an ovenproof roasting pan with a lid. If you do not have a matching lid, you can also seal the roasting pan tightly with aluminum foil.
It is best to use a peeler for the orange zest and make sure to peel off only the orange part. The white layer underneath tastes bitter.
Nutritional values
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